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To make veggie stuffed peppers, gather these items: - 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup black beans, drained and rinsed - 1 cup corn (frozen or fresh) - 1 cup cherry tomatoes, halved - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (mozzarella or a dairy-free option) - Fresh cilantro, chopped (for garnish) Feel free to add these for extra flavor or nutrition: - Diced zucchini or mushrooms - Chopped spinach or kale - Different beans like kidney or pinto - Whole grains like farro or couscous - Hot sauce or chili flakes for spice Each serving of veggie stuffed peppers packs a nutritious punch: - Calories: 350 - Protein: 15g - Carbohydrates: 50g - Fiber: 12g - Fat: 10g - Vitamins A and C: High This dish is not just tasty; it is also full of nutrients. Enjoy the colorful mix of flavors and health benefits. For more details, check out the Full Recipe. Start by preheating your oven to 375°F (190°C). This step warms up the oven for even cooking. Next, take your bell peppers. Cut off the tops and remove the seeds and membranes. Place the peppers upright in a baking dish. This keeps them steady while baking. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring it to a boil over high heat. As soon as it boils, lower the heat to low. Cover it and let it simmer for about 15 minutes. The quinoa should be fluffy when it’s done. While the quinoa cooks, heat a little oil in a large skillet over medium heat. Add the finely chopped red onion and minced garlic. Sauté for about 3 to 4 minutes until soft and fragrant. Then, stir in 1 cup of black beans, 1 cup of corn, and 1 cup of halved cherry tomatoes. Add 1 teaspoon of cumin, 1 teaspoon of smoked paprika, salt, and pepper. Cook for another 5 minutes until everything is warm. Once the quinoa is ready, fluff it with a fork. Add the quinoa to the skillet with the veggie mixture. Stir everything together until well combined. Now it’s time to stuff the peppers! Spoon the quinoa and veggie mixture into each bell pepper and pack it lightly. Top each with a sprinkle of shredded cheese. Cover the baking dish with foil to keep the peppers moist. Place it in the oven and bake for 30 minutes. After that, remove the foil and bake for an additional 10 to 15 minutes. This helps the peppers become tender and the cheese bubbly and golden. After baking, let them cool slightly. Garnish with fresh cilantro before serving. For the full recipe, check out the details above. To get the best texture in your stuffed peppers, cook the quinoa just right. Rinse it well before cooking. Use vegetable broth instead of water for more flavor. When the quinoa is done, fluff it with a fork. This keeps it light and airy. Mix the quinoa with veggies while they are still warm. This helps them blend better. Seasoning makes your stuffed peppers pop! Start with cumin and smoked paprika; these add depth. Don't forget salt and pepper to taste. Add the spices while cooking the onion and garlic. This step releases their flavors fully. Taste your mix before stuffing the peppers. Adjust the seasoning if needed. This ensures each bite is packed with flavor. If you want to skip dairy, there are great cheese alternatives. Nutritional yeast gives a cheesy flavor without dairy. Try cashew cheese for a creamy texture. You can also use vegan cheese shreds made from nuts or soy. These options melt well and add a nice finish to your peppers. Don't hold back—experiment to find your favorite! For the full recipe, check out the detailed instructions. {{image_2}} You can switch up your filling to keep things fresh. Try using different grains like rice, farro, or barley. Each grain brings a unique texture. For legumes, chickpeas or lentils work great too. You can even mix in vegetables like spinach or mushrooms. These additions can boost flavor and nutrition. Feel free to get creative with your favorites! If you like a kick, add some heat! You can mix in diced jalapeños or red pepper flakes. Hot sauce is another easy way to spice things up. You might also try a chipotle pepper for a smoky flavor. Adjust the amount to match your spice level. Remember, a little goes a long way! Toppings can make your stuffed peppers pop. Try adding different cheeses like feta or pepper jack for extra flavor. You can also sprinkle on crushed tortilla chips for crunch. For a burst of freshness, top with avocado or a dollop of sour cream. Fresh herbs like cilantro or parsley make great garnishes too. These small touches can elevate your dish. For the complete recipe, check out the Full Recipe and enjoy making your own tasty veggie stuffed peppers! To keep leftover stuffed peppers fresh, place them in an airtight container. Make sure they cool down first. Store them in the fridge for up to four days. If you want to keep them longer, consider freezing. For the best taste, reheat stuffed peppers in the oven. Preheat your oven to 350°F (175°C). Place the peppers on a baking sheet. Cover them with foil to keep them moist. Heat for about 20 minutes or until they are warm. You can also use the microwave. Heat them for one to two minutes, but this may make them a bit soggy. To freeze stuffed peppers, let them cool completely. Wrap each pepper tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat them using the oven for the best flavor. Follow the steps from the reheating section for the best results. For the full recipe, check the section above. You can make these stuffed peppers ahead of time. Start by prepping the filling. Cook the quinoa and mix it with the veggies. You can store this filling in the fridge for up to two days. When you are ready to bake, just stuff the peppers, top with cheese, and bake as usual. This method saves time and lets the flavors blend nicely. Yes, you can use other vegetables! Zucchini, eggplant, or tomatoes work well. Cut them in half and scoop out the insides. Stuff them just like you would with peppers. Each option gives a unique taste and look to your meal. Explore different veggies to find your favorite. To avoid soggy stuffed peppers, follow a few simple steps. First, don’t overcook the veggies before stuffing. You want them to stay firm. Second, remove excess moisture from your filling. Rinse beans and drain corn well. Lastly, cover the baking dish with foil only for part of the baking time. This keeps moisture in but allows the peppers to roast and crisp up at the end. In this post, we covered how to make delicious veggie stuffed peppers. We listed all the ingredients, including options for custom flavors. You learned step-by-step how to prepare, cook, and bake the dish. We shared tips for texture and seasoning, along with variations to try. Finally, we explained how to store leftovers for future meals. Remember, stuffed peppers are versatile and fun to make. Enjoy experimenting with your own ideas!

- Veggie Stuffed Peppers

Discover a colorful and nutritious dish with these easy veggie stuffed peppers! Packed with quinoa, black beans, and fresh vegetables, this recipe is a delightful way to enjoy a healthy meal. Perfect for any occasion, these stuffed peppers are not only wholesome but also visually stunning. Click to explore the full recipe and bring this vibrant dish to your table today!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup black beans, drained and rinsed

1 cup corn (frozen or fresh)

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (mozzarella or a dairy-free option)

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove seeds and membranes. Place them upright in a baking dish.

      In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed.

        In a large skillet, heat a little oil over medium heat. Add the chopped red onion and minced garlic, sautéing until soft and fragrant (about 3-4 minutes).

          Stir in the black beans, corn, cherry tomatoes, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes until everything is heated through.

            Once the quinoa is ready, fluff it with a fork and add it to the skillet with the veggie mixture. Stir until well combined.

              Spoon the quinoa and veggie mixture into each bell pepper, packing it lightly. Top each with a generous sprinkle of shredded cheese.

                Cover the baking dish with foil (to keep the peppers moist) and bake in the preheated oven for 30 minutes.

                  After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                    Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4